Pour the cream into the bowl of a food processor. (You can also do this in a stand mixer, or with electric beaters)
Make a slit down the centers of both vanilla beans and scrape out all the seeds with the back of the knife into the cream. Try to get as many of the seeds into the cream as possible. Reserve the pods for future use.
Turn on the processor and whip the cream until it is stiff. This will only take a couple of minutes, so watch carefully. You will see ripples form in the cream as it firms up.
Pour the condensed milk in and process briefly to combine well.
Pour the mixture into a container, I use a metal loaf pan. Cover and put into the freezer for at least 4 hours, or until firm enough to scoop.
I have also made this ice cream with a 12 ounce can of evaporated milk and it works. There's really very little difference between condensed and evaporated milk, except that the condensed milk has been sweetened, so you will need to add 1/2 cup of sugar if you want to use evaporated milk.
This ice cream is best eaten the day it is made. If you let it freeze too long it will get hard and possibly a little icy. Leave it out on the counter for a few minutes to soften before scooping.
https://theviewfromgreatisland.com/no-churn-vanilla-bean-ice-cream/ June 24, 2016